Combine all the ingredients except the hot fudge in a blender and blend until smooth. Churn in an ice cream maker according to your manufacturer's instructions. When the ice cream is ready stir in the chocolate chips (if using) and divide between 3 pint containers. Using a piping bag pipe the hot fudge into the centers of each. I just shoved the bag down to the bottom and squeezed as I pulled it back up. Freeze the pints of ice cream until firm. At least 4-6 hours.
*** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.Notes on Sweeteners: